| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 362 | 23g | 12g | 34g |
| sugars | fibre | protein | salt |
| 5g | 6g | 7g | 0.8g |
Why I Love Brazilian Vegan Palm Heart Pie
I can’t shake my infatuation with a fascinating Brazilian recipe that has recently captured my heart, the incredibly appetizing Vegan Palm Heart Pie. There’s a unique, delightful allure to the main ingredient, the oft-overlooked palm heart, that can whisk your taste buds on an unexpected adventure. Just as with the perennial favorites from my New England culinary background, like our acclaimed lobster rolls or hearty clam chowder, this Brazilian delicacy is a triumph of tradition, taste, and a touch of surprising local ingredients.
Araucária Fields Meet Maine Coasts
You might wonder, as a Maine native, how I veered away from my staple of Atlantic culinary treasures to explore this savory Brazilian dish. My underpinning culinary philosophy is an open kitchen door to cooking experiments, and I’ve often found that the best way to discover new flavors is to embrace the unknown. Swapping familiar Lobsters and Clams for exotic Palm hearts can be quite an adventure.
The Allure of the Palm Hearts
The fundamental power of the Vegan Palm Heart Pie lies with the star ingredient itself. Palm hearts, or Palmito as they are called in Brazilian Portuguese, are a staple ingredient in Brazilian cooking. They bring a rich, slightly tangy flavor and a crisp yet tender texture that marry tremendously well with the other ingredients in this dish. Combined with a heavenly mix of onion, garlic, and diced tomatoes swathed in rich coconut milk, the Palm hearts come into their own, providing a satisfying boost of freshness to the pie.
Then comes the clever seasoning of the dish, involving familiar ingredients such as salt, ground black pepper, and fresh parsley alongside the thrilling little hint of heat from the optional cayenne pepper. The final touch of vegan cheese shreds, also optional, adds a soft, melting touch to the pie. This play of textures and flavours brings to mind wonderful memories of cooking with my daughters, Erin and Samantha, and how we love to mix and match ingredients to create dishes that truly excite the palate.
A Culinary Ode to Brazilian Cuisine
In truth, while I have been primarily guided by my passion for New England seafood, my inspiration for this Vegan Palm Heart Pie was sparked by an appreciation for famed Brazilian chef, Alex Atala, whose mastery at blending traditional foods and flavors in new, exciting ways is something I strive to encapsulate in my own dishes.
Our vegan adaptation of this Brazilian classic is not just about replicating a traditional recipe, but about capturing the essence of Brazilian culinary culture and then adding a twist of our own. It’s about respect for ingredients and the delight of creating something that burst with flavors from different origins.
Ultimately, it’s the amalgamation of flavors, traditions and creativity that makes me utterly adore the Vegan Palm Heart Pie. And I do hope this wholesome vegan pastry, as welcomed a departure from my Atlantic signature dishes as it is, will win over your taste buds too and weave its magic into your kitchen adventure.
What You’ll Need
- 1 9-inch vegan pie crust
- 2 cups of canned palm hearts, drained and cut into pieces
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 cup of diced tomatoes
- 1 cup of coconut milk
- 1 tablespoons of olive oil
- 1/4 cup of chopped fresh parsley
- 1 tablespoon of cornstarch
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 teaspoon of cayenne pepper (optional)
- 1/2 cup of vegan cheese shreds (optional)
Method
Step One:
Preheat your oven to 375 degrees F (190 degrees C) and place the vegan pie crust in a pie dish.
Step Two:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onions become translucent and the garlic is fragrant.
Step Three:
Add the canned palm hearts to the skillet, and continue to cook for about 5 minutes, or until the palm hearts become slightly golden.
Step Four:
Add the diced tomatoes, coconut milk, parsley, salt, black pepper, and cayenne pepper to the skillet. Stir all the ingredients until they combine well, then reduce the heat and let the mixture simmer for about 10 minutes.
Step Five:
In a small bowl, mix the cornstarch with a little bit of water until it forms a smooth paste. Gradually add this paste to the skillet, stirring continuously, to help thicken the mixture. Continue to cook for another 5 minutes.
Step Six:
Pour the mixture from the skillet into the pie crust. If desired, sprinkle the top with vegan cheese shreds.
Step Seven:
Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden and the cheese (if used) is melted. Allow the pie to cool for a few minutes before serving.
